Sweet Fried Ripe Plantains (Plátanos Maduros)
Plátanos Maduros, or Sweet Fried Ripe Plantains, are a beloved dish in Costa Rican cuisine, traditionally prepared as a simple yet flavorful accompaniment to main meals. This recipe was a treasured gift from my friend Adrián Marchena during my time in Puntarenas. The plantains become delectably sweet and caramelized when fried, creating a wonderful contrast to savory dishes like gallo pinto (rice and black beans). With just two ingredients, this dish showcases the natural sweetness of perfectly ripe plantains. Enjoy them as a side dish, snack, or dessert for an authentic taste of Costa Rica!
N/A
Servings
N/A
Calories
2
Ingredients
Ingredients
ripe dark-skinned plantains
4 (peeled and cut diagonally into 1-inch wide pieces)
vegetable oil
5 tablespoons (for frying)
Instructions
1
In a skillet, heat the vegetable oil over medium heat until hot.
2
While the oil heats, peel the ripe plantains completely. To do this, cut off both ends and make a lengthwise slit in the skin to help remove it easily.
3
Cut the peeled plantains diagonally into slices that are approximately 1-inch wide.
4
Once the oil is hot, carefully add the plantain slices to the skillet, ensuring not to overcrowd the pan.
5
Fry the plantain pieces for about 2-3 minutes on each side, or until they turn golden brown and slightly crispy. Flip them frequently for even frying.
6
Remove the fried plantains from the skillet and place them on a paper towel to absorb excess oil.
7
If desired, sprinkle a little sugar on the plantains for added sweetness before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Plátanos Maduros?
Plátanos Maduros are Sweet Fried Ripe Plantains, a beloved traditional dish in Costa Rican cuisine.
What is the origin of this specific recipe?
This recipe was a gift from Adrián Marchena, shared during the author's time in Puntarenas, Costa Rica.
How many ingredients are required to make this dish?
You only need two main ingredients: 4 ripe dark-skinned plantains and 5 tablespoons of vegetable oil.
What kind of plantains should I use for this recipe?
You should use ripe, dark-skinned plantains to ensure they are naturally sweet and can caramelize properly.
How do I properly peel a ripe plantain?
Cut off both ends and make a lengthwise slit in the skin to help remove it easily from the fruit.
How should the plantains be sliced before frying?
Cut the peeled plantains diagonally into slices that are approximately 1-inch wide.
Why are the plantains cut diagonally?
Cutting them on a diagonal increases the surface area, allowing for more caramelization and a better texture.
What type of oil is recommended for frying plantains?
Vegetable oil is recommended for its neutral flavor and appropriate smoke point for frying over medium heat.
What heat setting should I use for frying?
Heat the vegetable oil over medium heat until it is hot before adding the plantain slices.
How long does it take to fry the plantains?
Fry the pieces for about 2-3 minutes on each side until they turn golden brown and slightly crispy.
Do I need to flip the plantains while cooking?
Yes, flip them frequently to ensure they fry evenly on all sides.
How do I prevent the plantains from being too greasy?
After removing them from the skillet, place the plantains on a paper towel to absorb any excess oil.
Can I make these plantains even sweeter?
If desired, you can sprinkle a little sugar on the fried plantains for added sweetness before serving.
What is a traditional side dish for fried plantains in Costa Rica?
They are traditionally served as an accompaniment to gallo pinto, which is a mix of rice and black beans.
Can Plátanos Maduros be served as a dessert?
Yes, because of their natural sweetness and caramelization, they work well as a side dish, snack, or dessert.
Is this recipe suitable for vegetarians?
Yes, this recipe is completely vegetarian and also vegan-friendly.
What texture should the finished plantains have?
They should be soft and sweet on the inside with a golden brown, slightly crispy caramelized exterior.
What should I do if I have too many plantain slices for my pan?
Ensure not to overcrowd the pan; if necessary, fry the plantains in multiple batches.
How do I know the plantains are ripe enough?
Ripe plantains will have yellow skins with many black spots or may appear almost entirely black.
Can I use green plantains for this recipe?
No, green plantains are starchy and not sweet; this specific recipe requires ripe plantains for the sweet, caramelized result.
What flavor profile do these plantains have?
They have a naturally sweet, rich, and caramelized flavor that provides a great contrast to savory dishes.
Is this recipe difficult to prepare?
No, it is a very simple recipe that involves basic peeling, slicing, and pan-frying.
How much oil should I put in the pan?
The recipe calls for 5 tablespoons of vegetable oil, enough to sufficiently fry the slices in a skillet.
Is the sugar addition mandatory?
No, the sugar is entirely optional as the ripe plantains are naturally very sweet on their own.
Can I serve these cold?
While they can be eaten at room temperature, they are best enjoyed warm shortly after frying.
What is the total preparation and cooking time?
The total time is minimal, involving just a few minutes of prep and roughly 6 minutes of frying time.
What part of Costa Rica is this recipe associated with?
The recipe is associated with Puntarenas, where the author received it from a local friend.
Should I use high heat for frying?
No, medium heat is better to allow the plantains to cook through and caramelize without burning the outside.
Do I need any special equipment?
You only need a standard skillet, a knife for slicing, and tongs or a spatula for flipping.
How many plantains are used in this recipe?
This recipe specifically uses 4 ripe dark-skinned plantains.